Puleo, Sharon (2020) Texture and trigeminal sensations: new approaches to measure the human sensitivity. [Tesi di dottorato]

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Tipologia del documento:	Tesi di dottorato
Lingua:	English
Titolo:	Texture and trigeminal sensations: new approaches to measure the human sensitivity
Autori:	Autore Email Puleo, Sharon sharon.puleo@unina.it
Data:	10 Marzo 2020
Numero di pagine:	119
Istituzione:	Università degli Studi di Napoli Federico II
Dipartimento:	Agraria
Dottorato:	Scienze agrarie e agroalimentari
Ciclo di dottorato:	32
Coordinatore del Corso di dottorato:	nome email D'Urso, Guido durso@unina.it
Tutor:	nome email Di Monaco, Rossella [non definito]
Data:	10 Marzo 2020
Numero di pagine:	119
Parole chiave:	Individual sensitivity; texture; trigeminal sensations; consumer evaluation; gLM scale; LAM scale
Settori scientifico-disciplinari del MIUR:	Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Depositato il:	20 Mar 2020 15:27
Ultima modifica:	10 Nov 2021 10:12
URI:	http://www.fedoa.unina.it/id/eprint/13057

Abstract

Food preference and choice are affected by many interacting factors in humans. These variables are related to the food (taste, odour, texture etc.), to the consumer (biological, physiological, psychological and attitudinal factors) and to the external context. Among the consumer variables, sensory sensitivity plays a pivotal role in food preference and choice. Several methods have been validated to measure the taste and odor sensitivity and the relationships with food preferences and choice have been largely investigated. However, besides tastes and odour, texture and trigeminal sensitivities, and how they could affect food rejection or preferences and choice, is poorly investigated. The reason why little is known about texture and trigeminal sensations is a missing standardized procedure to measure the individual sensitivities, which uses real food products or food ingredients. The aim of this PhD thesis was to develop a new approach to measure the individual sensory sensitivities to specific key attributes, varied in different levels of intensity, by conducting four cases study. Simultaneously, the effect of individual sensitivities on food preference and choice was also investigated. The first case study aimed to develop the method to measure the texture sensitivity, using the graininess as key-texture attribute. To this purpose, cocoa-based creams with different levels of graininess were instrumentally characterized and evaluated by the consumers in terms of perceived graininess and liking. Data showed that using the instrumental characterization to predict the individual sensitivity allows clustering people according to their ability to discriminate different levels of graininess. The second case study aimed to validate the approach used in the first one, using a larger sample of consumers and measuring the sensitivity to the hardness, as key-texture attribute. To this purpose, different jellies were developed by changing the concentration of the gelling agent, in order to obtain different levels of hardness. Results confirmed that the developed statistical methodology can be used to measure the sensitivity to any texture attribute that can be first analysed by means of instruments. Also, individual characteristics, such as gender and age, showed to play an important role in hardness perception and food liking. The third case study aimed to use the approach developed in the first case study and validated in the second one, to explore the role of the sensitivity to viscosity on food choice. According to the aim, several pastry choco-creams were made by using different solid/liquid ratios, in order to obtain different viscosities. After clustering people in three groups of sensitivity, a food choice index was calculated from the Food Choice questionnaire developed on the basis of texture dichotomies. Data showed that, first, once again, the proposed method is reproducible and can be used to measure the sensitivity to viscosity as well. Secondly, different sensitivities led to different preferences and different texture choices. Finally, the last case study aimed to explore the sparkling sensation, used as key-trigeminal attribute, in order to determine how detection thresholds for and perception of sparkling sensations in carbonated mineral water are affected by familiarity with carbonated beverages and individual consumer characteristics. Data collected from consumers showed that detection thresholds of sparkling sensations are independent of consumption behaviour and preferences for carbonated beverages. On the other hand, liking and perception of sparkling intensity of carbonated mineral water were significantly affected by the consumption frequency of sparkling water. In conclusion, differences in texture and trigeminal perception exist, the proposed methods are valid to measure them and the statistical approach is useful to cluster the people with different sensitivities Also, individual characteristics, such as gender, age and consumption behaviour, play an important role in individual sensitivities and food liking.

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